*  Exported from  MasterCook  *
 
                       Very Hot Cajun Sauce for Beef
 
 Recipe By     : Paul Prudhomme’s Louisiana Kitchen
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           chopped onion
      1/2  cup           chopped green bell pepper
      1/4  cup           chopped celery
      1/4  cup           vegetable oil
      1/4  cup           all-purpose flour
    1      tablespoon    all-purpose flour
      3/4  teaspoon      ground red pepper -- (preferably cayenne)
      1/2  teaspoon      white pepper
      1/2  teaspoon      black pepper
    2                    bay leaves
      1/4  cup           minced jalapeno pepper
    1      teaspoon      minced garlic
    3      cups          beef stock
 
 This sauce is excellent with Cajun Meat Loaf, roast beef sandwiches,
 hamburgers, pot roast and Cajun Shepherd’s Pie.
 
 Note: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as
 much vinegar from them as possible.
 
 Combine the oinons, bell peppers and celery in a small bowl and set aside
 while you start the roux. (Note: Unlike the roux in most other recipes in this
 book, the roux we use here is light brown. Therefore, instead of heating the
 oil to the smoking stage, we heat it to only 250 degrees; this prevents the
 roux from getting too brown.)
 
 In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250
 degrees. With a metal whisk, whisk in the flour a little at a time until
 smooth. Continue cooking, whisking constantly, until roux is light brown,
 about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your
 skin. Remove from heat and with a spoon immediately stir in the vegetable
 mixture and the red, white and black peppers; return pan to high heat and cook
 about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and
 garlic, stirring well. Continue cooking about 2 minutes, stirring constantly.
 (We're cooking the seasonings and vegetables in the light roux and the mixture
 should, therefore, be pasty.) Remove from heat.
 
 In a separate 2-quart saucepan, bring the stock to a boil. Add the roux
 mixture by spoonfuls to the boiling stock, stirring until dissolved between
 each addition. Bring mixture to a boil, then reduce heat to a simmer and cook
 until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the
 top and serve immediately.
 
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 NOTES : Typos by: Garry Howard, Cambridge, MA
 g.howard@ix.netcom.com
 Garry’s Home Cookin' Website
 http://members.aol.com/garhow/cooking